About this deal
Don’t overmix. Don’t overmix the batter, mix until it’s just mixed (tiny lumps are fine) and then stop mixing. Vegan chocolate – you can use high quality vegan chocolate or chocolate chips. It’s melted down and folded into the cake batter.
Instant espresso powder– intensifies the chocolate flavor but it’s optional. You can use instant espresso powder or regular instant coffee powder. Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. Vegan Chocolate Muffins are easy to make in one bowl and are full of chocolatey goodness! They are incredibly moist, rich and loaded with melty chocolate chips. You’ll be able to use this in any recipe calling for buttermilk, in an exact cup for cup replacement.Gently stir until everything is combined, being careful not to overmix the batter. This will make your muffins hard instead of soft! What can be used instead of applesauce? The applesauce creates moisture in this recipe and also functions as an egg replacer of sorts. You could use mashed bananas in its place but that might result in a little banana flavor whereas applesauce is neutral. Start by combining the soy milk with the apple cider vinegar to make the vegan “buttermilk”. Let it sit out for about 10 minutes to curdle. Brown sugar creates wonderful flavor and moisture but it can be substituted for white sugar or any granulated sugar that you have on hand without too much of an impact.
Vinegar reacts with baking soda to create extra lift in these muffins and contributes to the lovely domed top!If you’d rather make a simpler topping, such as vegan ganache, you absolutely can! You can also make a simple vegan chocolate buttercream, vegan vanilla buttercream, or vegan cream cheese frosting (chocolate cream cheese frosting is also delicious!). But if you want to count the chocolate chips and chocolate chunks separately, well then you have some triple chocolate vegan muffins on your hands.